Eggplant, courgette and pepper ratatouille with onions

6 servings
1 hour 45 min

The dish consists of vegetables themselves and vegetable sauce. Let's start cooking with him. Tomatoes, bell peppers, onions need to be finely cut. Grate the carrots, chop the garlic. First, you need to remove the skin from the tomatoes by making neat cross-sectional cuts on the surface of the vegetable and lowering the tomatoes into boiling water for a few minutes. Heat the pan with olive oil. Put the onion in it, fry it until golden. Then add the carrots, bell peppers, fry until half cooked. Add the tomatoes and simmer under the lid until the vegetables are cooked (no more than 10 minutes). Add salt and pepper to taste, sugar (you can not put), Provence herbs, two-thirds of garlic. Stir, hold the pan on the stove for half a minute and remove from the heat. Transfer the finished vegetables to a blender bowl, add fresh basil, grind until mashed. Now cut aubergine, courgette and tomatoes into thin circles. Put the sauce on the bottom of the baking dish, distribute over the bottom. Cut into circles of eggplant, tomatoes and courgettes, alternating, put in rows (or in a circle, if the shape is round). Top the vegetables, salt, pepper, put the remaining garlic, sprinkle with proval herbs. Pour over the olive oil. Cover the tin with foil and place in an oven preheated to 180 degrees until the vegetables are cooked (no more than an hour). Once the vegetables are soft, it will mean ratatouille is ready. Enjoy your meal!